For Mother's Day this year, I made the same request that I do every year -- that my kids come with me to church. On Sunday, they went above and beyond and even made me Filipino breakfast -- longsilog, which is a plate of LONGganisa (Filipino sausage), SInangag (garlic fried rice) and itLOG (fried egg). And of course, tropical mimosas. SO GOOD. My children know me well :)
I spent the rest of the day relaxing at the house with John and watched a Netflix series that both my daughters have been recommending, 13 Reasons Why. We were so absorbed by the show that we almost forgot to eat dinner! Thankfully, I remembered that I'd made a tray of biko (Filipino rice cake) earlier that day, topped it off with a scoop of ube ice cream and John's new favorite dessert was born. I'm telling you, the way to my heart has always been great food -- and I'm pretty sure that's true for the rest of my family.
How about you? What are you favorite ways to celebrate and make someone feel special?
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One Last Thing...
FROM MICHELLE'S KITCHEN: BIKO (FILIPINO RICE CAKE)
- 4 cups sweet rice
- 1 can langka (jackfruit), undrained
- 1 cup brown sugar
- 1 can coconut milk
- Preheat oven to 350 degrees.
- Cook the rice (I use a rice cooker) using a mixture of water and all the liquid from the can of langka.* Place the langka on top of the rice as it cooks.
- As the rice cooks, heat the can of coconut milk over low heat and whisk in the brown sugar until it's fully dissolved and the mixture is nice and goopy.
- Once the rice is cooked, transfer to a 9x13 rectangular casserole dish. (Another option is to bake it in an extra-large muffin pan like this for individual portions.) Flatten the rice until it's level and pour the coconut milk/brown sugar mixture over the top.
- Bake in the oven until you see it bubble.
*To figure out how much water to add to the rice, I use the standard Filipino finger-measurement. If you have no idea what this means, ask me the next time you see me :)